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E-grāmata: Breadmaking: Improving Quality

Edited by (Visiting Professor, International Institute for Agri-Food Security, Curtin University, UK)
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Bread Making: Improving Quality quickly established itself as an essential purchase for baking professionals and researchers in this area. Fully revised and updated and with new chapters on Flour Lipids, and the dietary and nutritional quality of bread, this new edition provides readers with the information they need on the latest developments in bread making science and practice

The book opens with two introductory chapters providing an overview of the breadmaking process. Part one focuses on the impacts of wheat and flour quality on bread, covering topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding. Part two covers dough development and bread ingredients, with chapters on dough aeration and rheology, the use of redox agents and enzymes in breadmaking and water control, among other topics. In part three, the focus shifts to bread sensory quality, shelf life and safety. Topics covered include bread aroma, staling and contamination. Finally, part four looks at particular bread products such as high fiber breads, those made from partially baked and frozen dough and those made from non-wheat flours

With its distinguished editor and international team of contributors, Bread Making: Improving Quality, Third Edition, continues to serve as the standard reference for researchers and professionals in the bread industry and all those involved in academic research on breadmaking science and practice.

  • Discusses dough development and bread ingredients, with new chapters on flour lipids and improving the nutrition and dietary quality of breads
  • Comprehensively updated and revised coverage, outlines the latest developments in breadmaking science and practice
  • Covers topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling, and wheat breeding
Contributors xiii
Preface xvii
1 Introduction and overview to breadmaking
1(32)
Stanley P. Cauvain
1.1 Introduction
2(1)
1.2 Wheat and its special properties
3(3)
1.3 Dough development-The foundation of bread quality
6(1)
1.4 Dough mixing-Incorporating air and developing gluten
7(5)
1.5 Overview of breadmaking processes
12(4)
1.6 Dough processing
16(3)
1.7 Gas bubble control during dough processing
19(1)
1.8 Proving and baking
19(3)
1.9 Bread quality and the contribution of ingredients
22(3)
1.10 Other functional ingredients
25(1)
1.11 The place of improvers in modern breadmaking
26(1)
1.12 Nutrition and food safety
27(1)
1.13 Sources of further information and advice
28(1)
References
28(5)
Part One Wheat and flour quality
2 The chemistry and biochemistry of wheat
33(48)
H.J. Cornell
2.1 The structure and composition of the wheat kernel
34(8)
2.2 Wheat carbohydrates
42(11)
2.3 Wheat proteins
53(15)
2.4 Wheat lipids
68(3)
2.5 Wheat enzymes and their roles
71(2)
2.6 Pigments and their structures
73(1)
2.7 Recent developments in wheat utilization
73(2)
2.8 Future trends
75(1)
2.9 Sources of further information and advice
75(1)
References
76(5)
3 Techniques for analyzing wheat proteins
81(28)
A.M. Gil
Jayne E. Bock
3.1 Introduction
81(1)
3.2 Separation methods
82(3)
3.3 Analyzing molecular properties
85(2)
3.4 Rheological measurements
87(1)
3.5 Infrared spectroscopy
88(3)
3.6 NMR spectroscopy
91(7)
3.7 Electron spin resonance spectroscopy
98(4)
3.8 Future trends
102(1)
Acknowledgments
102(1)
References
103(6)
4 Wheat proteins and bread quality
109(28)
E.N. Clare Mills
N. Weliner
L.A. Salt
J. Robertson
J.A. Jenkins
Jayne E. Bock
4.1 Introduction: Cereal protein classification
109(8)
4.2 Cereal proteins and breadmaking quality
117(2)
4.3 Prolamin structure and bread quality
119(3)
4.4 Soluble proteins, xylanase inhibitors, and bread quality
122(3)
4.5 Detergent-solubilized proteins and bread quality
125(2)
4.6 Genomics and the wheat grain proteome
127(3)
4.7 Conclusion and future trends
130(1)
Acknowledgments
130(1)
References
130(7)
5 Wheat starch structure and bread quality
137(32)
A.C. Eliasson
5.1 Introduction: The importance of starch structure to bread quality
137(1)
5.2 Starch properties and baking performance
138(9)
5.3 Physicochemical properties of starch in relation to the baking process
147(4)
5.4 Starch structure and chemical composition
151(8)
5.5 Future trends
159(1)
5.6 Sources of further information and advice
160(1)
References
160(9)
6 Flour lipids, fats, and emulsifiers
169(18)
Stanley P. Cauvain
6.1 Introduction
169(1)
6.2 Lipids, fats, oils, glycerides, and emulsifiers
170(1)
6.3 Flour lipids
171(2)
6.4 Bakery fats
173(5)
6.5 Emulsifiers
178(5)
6.6 Conclusions and future trends
183(1)
References
184(3)
7 Milling and flour quality
187(34)
G.M. Campbell
C. Webb
G.W. Owens
M.G. Scanlon
7.1 Introduction
187(1)
7.2 Flour milling
188(10)
7.3 Debranning
198(2)
7.4 Other milling developments
200(1)
7.5 On-line process control
201(2)
7.6 Flour milling and flour quality
203(6)
7.7 Recent outputs from milling research
209(7)
7.8 The future of flour milling
216(1)
7.9 Conclusion
217(1)
Acknowledgments
217(1)
References
217(4)
8 Wheat quality: Wheat breeding and quality testing in Australia
221(40)
Larisa Cato
Daniel Mullan
8.1 Introduction
221(3)
8.2 History of wheat breeding in Australia
224(1)
8.3 Quality selection in breeding
225(5)
8.4 Wheat classification
230(2)
8.5 Quality testing of breeder's lines
232(11)
8.6 Future trends
243(14)
References
257(2)
Further reading
259(2)
9 Improving wheat protein quality for breadmaking: The role of biotechnology
261(28)
P.R. Shewry
H.D. Jones
9.1 Introduction
262(1)
9.2 Wheat gluten proteins and dough strength
262(2)
9.3 HMW subunits and bread quality
264(5)
9.4 The genetic transformation of wheat
269(4)
9.5 Manipulating HMW subunit composition and dough properties
273(6)
9.6 Prospects for using GM to improve wheat processing quality
279(1)
9.7 Sources of further information and advice
280(1)
Acknowledgments
281(1)
References
281(8)
10 Acrylamide in bread and baked products
289(36)
Hugo Streekstra
Andy Livingston
10.1 Introduction
290(1)
10.2 Acrylamide as an industrial and laboratory chemical, and as an environmental pollutant
290(1)
10.3 Discovery in food, toxicology, safety, and food safety authorities' action
291(3)
10.4 Dietary exposure and typical acrylamide levels in baked products
294(1)
10.5 Typical acrylamide levels in baked products
295(1)
10.6 Acrylamide formation and pathways
295(2)
10.7 Key factors of acrylamide formation in baked products
297(6)
10.8 Key studies and methods for acrylamide mitigation
303(1)
10.9 Acrylamide-lowering ingredients
304(5)
10.10 Processing and process control
309(3)
10.11 Toasting
312(1)
10.12 Future trends
312(1)
References
313(8)
Useful websites
321(4)
Part Two Dough development and particular bread ingredients
11 Bread aeration and dough rheology: An introduction
325(48)
G.M. Campbell
P.J. Martin
11.1 Introduction: The appeal of raised bread and the unique rheology of wheat flour doughs
325(4)
11.2 The history of bread aeration studies
329(3)
11.3 The history of dough rheology studies
332(4)
11.4 Methods for studying bread aeration and dough rheology
336(8)
11.5 Breadmaking: A series of aeration/rheology interactions
344(16)
11.6 The future of bread aeration and rheology research
360(1)
11.7 Conclusions
361(1)
Acknowledgments
362(1)
References
362(8)
Further reading
370(3)
12 The molecular basis of dough rheology
373(18)
P.S. Belton
12.1 Introduction
373(1)
12.2 Factors affecting dough rheology
374(4)
12.3 Polymer networks in doughs
378(3)
12.4 The molecular mechanism of energy storage in dough
381(4)
12.5 How much dough rheology can we explain?
385(1)
12.6 Future trends
386(2)
12.7 Sources of further information and advice
388(1)
References
388(3)
13 The use of redox agents in breadmaking
391(24)
Stanley P. Cauvain
13.1 Introduction
391(2)
13.2 The redox state in flour
393(6)
13.3 Redox reactions during processing
399(3)
13.4 Redox agents
402(8)
13.5 Future trends
410(1)
13.6 Sources of further information and advice
410(1)
References
411(4)
14 Applications of enzymes in breadmaking
415(26)
B.A. Kornbrust
T. Forman
I. Matveeva
14.1 Introduction
415(1)
14.2 The nature of enzymes
416(1)
14.3 Enzyme specificity and kinetics
417(3)
14.4 The commercial production of enzymes
420(1)
14.5 Genetically modified organisms and protein engineered enzymes
421(1)
14.6 Enzymes used in bread and fermented products
422(12)
14.7 Examples of enzyme applications
434(2)
14.8 Future trends
436(1)
14.9 Sources of further information and advice
437(1)
References
437(4)
15 The contribution of water to dough formation and bread quality
441(26)
Stanley P. Cauvain
15.1 Introduction to the composition and properties of water
441(4)
15.2 Hygrometry
445(1)
15.3 Water hardness
446(1)
15.4 The water absorption capacity of flour
447(1)
15.5 Dough formation
448(4)
15.6 The impact of water postmixing
452(2)
15.7 Proving
454(2)
15.8 Baking
456(3)
15.9 Crust formation
459(1)
15.10 Moisture movement postbaking
460(2)
15.11 Future trends
462(1)
15.12 Sources of further information and advice
462(1)
References
463(4)
Part Three Bread sensory quality, shelf life, and safety
16 Bread aroma
467(50)
Carole Prost
Pauline Poinot
Gaelle Arvisenet
Cecile Rannou
16.1 Introduction
467(2)
16.2 Formation of volatile compounds during bread-making
469(8)
16.3 Extraction and analysis of bread volatile compounds
477(9)
16.4 Volatile composition of bread
486(18)
16.5 How can bread aroma be improved?
504(4)
16.6 Conclusion
508(1)
Acknowledgments
508(1)
References
508(7)
Further reading
515(2)
17 Applications of rheological analysis to dough and texture analysis to bread
517(24)
Stanley P. Cauvain
L.S. Young
17.1 Introduction
517(3)
17.2 Instrumental analysis relevant to dough
520(11)
17.3 Instrumental texture analysis of bread
531(7)
17.4 Future trends
538(1)
17.5 Sources of further information and advice
539(1)
References
539(2)
18 Mold prevention in bread
541(20)
N. Magan
D. Aldred
M. Arroyo
18.1 Introduction: The problem of molds in bread
541(2)
18.2 Current techniques for mold control and their limitations
543(6)
18.3 Developing new methods for mold control
549(8)
18.4 Future trends
557(1)
18.5 Sources of further information and advice
557(1)
References
557(4)
19 Bread staling
561(28)
P. Rayas-Duarte
E.S. Murtini
19.1 Introduction
561(3)
19.2 Breadcrumb structure
564(1)
19.3 Bread stability
565(13)
19.4 Antistaling agents
578(1)
19.5 Future trends
579(3)
References
582(7)
Part Four Particular bread products
20 Improving the quality of bread made from partially baked, refrigerated and frozen dough
589(30)
A. Le-Bail
D. Gabric
20.1 Introduction
589(4)
20.2 Frozen part-baked technology
593(8)
20.3 Nonfermented frozen dough technology
601(6)
20.4 Prefermented frozen dough technology
607(3)
20.5 Energy demand for the bake-off technologies
610(1)
20.6 Conclusions
611(2)
References
613(6)
21 Improved nutritional and dietary quality of breads
619(28)
E. Betoret
C.M. Rosell
21.1 Introduction
619(2)
21.2 Nutritional value of wheat flour
621(2)
21.3 Nutritional changes during breadmaking
623(2)
21.4 Different approaches to increase the nutritional value of breads
625(9)
21.5 Improving bread nutritional profile: Reducing salt, fat, and sugar
634(5)
21.6 Conclusions
639(1)
References
640(6)
Further reading
646(1)
22 The production and quality of breads made from nonwheat flours
647(44)
K.G. Duodu
J.R.N. Taylor
C. Collar
22.1 Introduction
648(1)
22.2 The structure and chemistry of nonwheat grains used in breadmaking
648(3)
22.3 Producing nonwheat pan bread
651(1)
22.4 Technologies to improve nonwheat pan bread quality
652(6)
22.5 Traditional nonwheat bread products
658(1)
22.6 Flatbread making processes and technologies
658(11)
22.7 Research into improving nonwheat flatbread quality
669(1)
22.8 Nonwheat grain and flour quality issues
670(8)
22.9 Physical and chemical treatments of nonwheat grains and flours
678(1)
22.10 Nonwheat bread quality and its assessment
679(2)
22.11 Future trends
681(1)
References
682(9)
23 Formulating breads for specific dietary requirements
691(30)
A.S. Hager
E. Zannini
E.K. Arendt
23.1 Introduction
691(1)
23.2 Wheat allergy and celiac disease
692(12)
23.3 Glycemic index and glycemic load
704(2)
23.4 Bread high in dietary fiber
706(5)
23.5 Future trends
711(1)
23.6 Sources of further information and advice
712(1)
References
712(9)
24 The future for breadmaking
721(10)
Stanley P. Cauvain
24.1 Breads of the future
721(3)
24.2 Wheat, flour, and functional ingredients
724(1)
24.3 The process of bread manufacture in the future
725(1)
24.4 Nutrition and health from bread in the future
726(1)
24.5 Education and training
727(1)
24.6 Concluding remarks
728(1)
References
729(2)
Index 731
Prof. Cauvain is owner of BakeTran, a renowned independent Baking Industry Consultancy in Witney, UK. He was a director of Cereals & Cereal Processing Division at CCFRA until December 2004. A leading authority in the bread and baking industry, Stanley was also President of the International Association for Cereal Science and Technology between 2004 and 2006. He is a frequent Woodhead Publishing Limited author having written or edited six titles previously.
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